Stuffed Winter Squash

To Know:

Years ago, there used to be a pub in Chicago called Buddy’s that served the most amazing acorn squash stuffed with cornbread dressing. It was quite the unicorn at the time, one of those rare occasions of finding a vegetarian entree that didn’t seem like an afterthought. I’ve always wanted to recreate the essence of that dish, and after coming back from a local farmer’s market with way too much winter squash I figured it was now or never. While this recipe would be great after a big holiday meal when there is leftover stuffing, this time around I opted for boxed stuffing mix as the base for the filling. I’m generally not a fan of processed foods, but a quick and simple stuffing mix seemed like a no brainer to execute this idea in a reasonable amount of time. To bulk it up, I added lean ground chicken, but any ground meat would work. If taking a vegetarian or vegan approach, chopped mushrooms or faux-meat crumbles would be delicious alternatives. As for the winter squash, I recommend delicata or acorn, as they have large cavities suitable for filling, and the skin is potentially edible once it’s been cooked long enough. This recipe makes enough to fill 2-3 halved delicata squashes or probably 2 large halved acorn squashes. I only had 2 delicata when I tested the recipe, but the leftover filling made a tasty appetizer while everything baked. Now that you have the framework, consider playing with different veggies, spices, or even nuts to switch up the flavors and textures. And most of all, enjoy!

To Do:

Preheat the oven to 375 degrees. Carefully cut the squashes in half lengthwise and remove seeds. Spray both sides of each half with cooking spray and place open-side down in the bottom of a 13×9” pan (if the squashes are too big, use a baking sheet instead). Bake on the center rack for 30 minutes.

While the squashes bake, warm the oil in a large skillet over medium heat. Add the onions and celery, along with a pinch of salt and pepper, and cook 5-10 minutes, until they begin to soften.

Add the ground chicken or turkey, garlic, poultry seasoning, salt and pepper, cook another 5-10 minutes until the meats had cooked.

Pour the water into the pan, raise the heat to high until the water boils, them add the stuffing mix to the pan. Stir until everything is combined, cover the pan, turn off the heat, and let be for 5 minutes. Remove the lid, stir the contents, and let it cool a bit.

When the squashes have finished baking, remove from the oven, and carefully flip them over so that the open side is up. When cooled enough to handle, heap each squash half with filling. Spray with cooking spray and bake 15-20 minutes.

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have you met Mark?

Hi! My name is Mark Seconsky and I’m a self-taught home cook. Like many Midwesterns, I grew up eating a lot of simple, economical, meat and potato type meals that could be infinitely stretched depending on how many mouths there were to feed. But as I’ve grown, learned and dared to experiment, I began to update those recipes with healthier ingredients, global influences and time-saving hacks, all while staying true to my budget-minded beginnings.

So join me and let's start playing with our food again. I hope to make each experience easy on your wallet, easy on your waist and hopefully as enjoyable to cook as it will be to nosh!

The Cheat Sheet

Cut the salt, brighten your flavors with fresh citrus juices and various vinegars.

Booze Clues

Save the good stuff for when you can taste it most, like on the rocks or mixed with a little sparking soda. Use the mid-price stuff for mixed drinks. And the cheap stuff? Life's too short, leave it on the store shelf.

Food Zen

Calories are like days, each one is precious and should be used to the fullest!